Crispy Onion Pakora

Method

1. 1
   • onion 3
   • salt 1 tsp

   Salt and rest the onions — Place the sliced onions in a large bowl with 1 tsp salt and mix well by hand, then let sit for 10 minutes so the onions release their moisture.

   ⏱10 min
2. 2
   • onion 3
   • chickpea flour 150 g
   • chilli powder 1 tsp
   • ground coriander 1 tsp
   • ground cumin 1 tsp
   • ground turmeric ½ tsp
   • asafoetida 1 pinch
   • fresh cilantro 2 tbsp
   • water 5⅓ tbsp

   Make the pakora batter — Add the chickpea flour, chili powder, ground coriander, cumin, turmeric, asafoetida and cilantro to the onions. Mix thoroughly, then add the water a little at a time, just enough to bind everything into a thick, clumpy batter that coats the onions.

3. 3
   • vegetable oil 5 dl

   Heat the oil for frying — Heat the vegetable oil in a deep, heavy pot to about 180°C, or until a small drop of batter sizzles and rises to the surface immediately.

4. 4
   • onion 3
   • vegetable oil 5 dl

   Fry the pakoras until golden — Carefully drop small clusters of the battered onions into the hot oil, a few at a time, and fry for 4-5 minutes, turning occasionally, until deep golden and crisp.

   ⏱5 min
5. 5

   Drain and serve hot — Lift the pakoras out with a slotted spoon and drain on paper towels. Serve immediately, piping hot, with chutney or a squeeze of lime.